Chicken Kabab Burgers and Chutney - James Martin Chef

Ingredients

• 750 grams (1 pound, 10 ounces) minced chicken thighs
• 1 tablespoon full-fat Greek-style yogurt
• 1 tablespoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 3 green chiles, finely chopped
• 1 onion, finely chopped
• 2 small tomatoes, chopped
• 2 tablespoons coriander leaves, chopped
• 1 egg, beaten
• Vegetable oil, for frying
• 12 burger buns (or naan or pitta bread)
• Chutney (optional)
• 1 red onion, sliced into 12 rings
• 1 tbsp vegetable oil
• 3 dried red chillies, c broken in half
• 2 Indian bay leaves (tej patta)
• 2.5cm/1in piece fresh root ginger, peeled and grated or cut into thin slivers
• 1 sweet pineapple, skin cut off and flesh cut into small cubes with any juice reserved
• 2 tbsp caster sugar, plus extra if needed
• 1 tsp rock salt, plus extra if needed
• 1-cm piece of fresh ginger
• 100g fresh mint leaves, shredded
• 100g fresh coriander leaves and upper stems, roughly chopped
• 3 green chillies
• 2 tbsp fresh lemon juice
• 1 tbsp brown sugar
• 1 tsp salt
• 4 tbsp cold water